Month: April 2019

Salted Cashew Chocolate Chunk Cookies

Ingredients: 1 1/3 cup flour 1/2 cup butter, at room temperature 1/4 teaspoon vanilla 1 cup light brown sugar 1 egg, at room temperature 1/2 teaspoon baking powder 1/2 cup salted, halves and pieces cashews 1 cup semisweet chocolate chunks Directions: Preheat the oven to 350°. Line 2-3 cookie sheets […]

Gnocchi with Ham, Watercress and Peas

Ingredients: 1 medium onion, cut into half-moon slices 2 1/2 cups cubed ham 5 oz watercress 10 oz fresh, shelled peas 30 oz plain, potato gnocchi salt freshly ground black pepper grated parmesan Directions: In a large pan, saute the onion until softened. Add the ham and cook until warmed […]

Bitter Herb Deviled Eggs

Ingredients: 6 hard-boiled eggs 1/4 cup minced watercress 3 1/2 tablespoons mayonnaise 1/2 teaspoon dry mustard 1 tablespoon grated horseradish 1/4-1/2 teaspoon hot paprika sea salt freshly ground black pepper Directions: Use a mini prep, food processor or blender to thoroughly mix together the yolks, mayonnaise, onion, spices, and peppers […]

Toffee Macaroon Matzo Bars

    Ingredients 2-3 sheets plain matzo 10 oz semi or bittersweet chocolate chips 1 cup sweetened finely flaked coconut 1/2 cup slivered almonds 1 (14 oz) can sweetened condensed milk* 3/4 cup toffee chunks** Directions: Preheat oven to 350 degrees. Thoroughly butter a 9×13 inch baking pan. Set aside. Place […]

Basic Toffee

Ingredients: 1 cup butter, cubed 1 cup sugar 1/4 cup water 1/2 teaspoon salt 1 teaspoon vanilla extract, rum flavoring or dark rum Directions: Line an 8×8 pan with parchment paper. Set aside. Combine butter, sugar, water, and salt in a small pot over medium heat. Stir ingredients frequently over […]

Spiced Up Mochiko Chicken

Ingredients: 1/4 cup chopped scallion 1/4 cup mochiko flour 1/4 cup cornstarch 1/4 soy sauce 1 1/2 tablespoon grated fresh ginger 3 cloves garlic, thinly sliced 1 tablespoon mixed black and white sesame seeds 1 tablespoon gochugaru (Korean red pepper flakes) 1 teaspoon shichimi togarashi 2 egg, beaten 1 1/2 […]

Smoky Eggplant Zucchini Dip

2 medium eggplants 2 small zucchini 1 handful flat leaf parsley, chopped 1/4 cup tahini 1-2 tablespoons olive oil juice of 2 lemons 2 cloves garlic, minced salt freshly ground black pepper healthy pinch ground chipotle Directions: Preheat oven to 375. Place each eggplant on a gas burner and grill, […]